These 30-minute Mongolian beef meatballs are packed with flavor and perfect for a quick dinner! Juicy beef mingles with sweet soy sauce for a tasty treat that’s sure to please your family.
Who doesn’t love meatballs? They’re fun to make and even more fun to eat! I usually serve them over rice to soak up all that yummy sauce. You’ll be going back for seconds, trust me!
Key Ingredients & Substitutions
Ground Beef: This is the star of the dish, bringing flavor and richness. If you’re looking for a lighter option, try ground turkey or chicken. For vegetarian alternatives, use lentils or plant-based meat substitutes.
Breadcrumbs: They help keep the meatballs moist. I prefer using plain or Italian-seasoned breadcrumbs. If you need a gluten-free option, use gluten-free breadcrumbs or crushed rice crackers.
Green Onions: These add freshness and a mild onion flavor. Chives can work if you don’t have green onions, while leeks can add a lovely depth. Just remember to use them sparingly.
Soy Sauce: This gives your meatballs and sauce that savory kick. If you are watching sodium, opt for low-sodium soy sauce. Tamari is a great gluten-free alternative, too!
Brown Sugar: It balances the salty soy sauce with sweetness. You can substitute it with honey or maple syrup, but keep an eye on the quantity as they are sweeter than sugar.
How Do I Make Sure My Meatballs Are Juicy and Flavorful?
The key to juicy meatballs is not overmixing the meat. Combine the ingredients gently just until mixed. Forming them into uniform balls helps them cook evenly. Here’s a step-by-step:
- Preheat the oven and prepare your baking sheet with parchment paper to prevent sticking.
- When mixing, don’t squeeze the meat too hard. A light hand keeps them tender!
- Shape the meatballs to be around 1 inch in diameter for even cooking.
- Bake until browned and cooked through – it can take about 15-20 minutes.
These tricks will help keep your meatballs moist and packed with flavor! Enjoy your cooking adventure.
How to Make 30-Minute Mongolian Beef Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup green onions, finely chopped (plus extra for garnish)
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1/2 tsp ground ginger
- Salt and pepper to taste
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp hoisin sauce
- 2 cloves garlic, minced
- 1/2 tsp ground ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For Serving:
- 2 cups cooked jasmine rice
- Steamed broccoli (for the side)
- Sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish! You’ll spend around 10 minutes preparing the meatballs and sauce, and then about 15-20 minutes baking the meatballs. It’s a quick and tasty meal perfect for busy nights!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will prepare it for cooking the meatballs evenly.
2. Make the Meatball Mixture:
In a large mixing bowl, combine the ground beef, breadcrumbs, chopped green onions, egg, minced garlic, soy sauce, and ground ginger. Don’t forget to add a pinch of salt and pepper! Use your hands or a spoon to mix everything until well combined.
3. Shape the Meatballs:
Now, take the meat mixture and form it into balls about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper to prevent sticking.
4. Bake the Meatballs:
Put the meatballs in the preheated oven and bake for 15-20 minutes. They should be cooked through and nicely browned. Check with a meat thermometer if you have one; they should reach 160°F (70°C).
5. Prepare the Sauce:
While the meatballs are baking, get started on the sauce. In a small saucepan over medium heat, mix together the soy sauce, brown sugar, hoisin sauce, minced garlic, and ground ginger. Stir this mixture and bring it to a simmer.
6. Thicken the Sauce:
After the sauce is simmering, add in the cornstarch mixture. Keep stirring for about 2 minutes until the sauce thickens up. Once it looks good, take it off the heat!
7. Coat the Meatballs:
Once the meatballs are done baking, take them out of the oven and carefully toss them in the sauce until each one is well coated. Yum!
8. Serve and Enjoy:
Serve the Mongolian beef meatballs over a bed of cooked jasmine rice. Add steamed broccoli as a tasty side and sprinkle some extra chopped green onions and sesame seeds on top for that final touch. Enjoy your meal!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great substitute for ground beef in this recipe. Keep in mind that turkey can be a bit drier, so you may want to add a splash more soy sauce or a bit of olive oil to keep the meatballs moist.
How Do I Make These Meatballs Spicy?
If you like some heat, you can mix in some red pepper flakes or sriracha into the meatball mixture or the sauce! Start with a small amount (about 1/4 tsp) and adjust to your taste for that perfect kick!
What Can I Do with Leftover Meatballs?
Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. You can enjoy them cold in a salad, reheat them in the microwave, or toss them into a stir-fry for a quick meal!
Can I Prepare the Meatballs in Advance?
Yes! You can mix the meatball ingredients and shape them ahead of time. Store them covered in the fridge for up to 24 hours before baking. If you’re freezing them, place them on a baking sheet to freeze individually before transferring to a freezer bag. When ready to cook, bake them straight from frozen, adding a few extra minutes to the cooking time.
